Pizza is among the most loved dishes around the world. However, you can ask ten people from 10 different locations to explain what pizza is, and you’re sure to receive more than a handful of different responses. Review the time when pizza was a word, and you’ll understand why there’s more than an ounce of confusion.
The essence of pizza includes crust, a sauce of some sort, cheese, and possibly other toppings. It’s a traditional food war over regional distinctions. A thin crust or a deep dish? Sauce or cheese on the top? The list of variations in territoriality continues. Here are a few of the most important ones to be aware of, along with some essential terms every pizza lover should know about.
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Cornicione is Italian for the cornice or decorative molding placed on a structure’s edges. In the case of pizza, it is the outside edge. Cornicione is an excellent term for English people who want to describe pie crust more sophisticatedly. This is because the True Neapolitan Pizza Association ( Associazione Verace Pizza Napoletana (or AVPN) has the same strict guidelines for the cornicione as it does for any other component of the Neapolitan pizza: it has to measure between a half to one inch in height. Bonus points when it has air pockets. Cornicione is a little air pocket.
The HTML1margherita is the primary point of the pizza of choice for many people. It is because the ingredients and recipe are straightforward and consist of a thin, round dough covered with mozzarella cheese, tomato sauce, and basil. It is believed that it was created in 1889 by Raffaele Esposito of Pizzeria Brandi for the visiting queen of Italy, Margherita of Savoy. It is thought that mozzarella, tomato sauce, and basil were selected as the colors of red, white, green, and red–of the newly-unified Italy. The truth of the tale remains open to debate (it isn’t a big jump of creativity to put the ingredients readily available on pizzas in the end). A margherita pizza margherita is an everyday staple of Italian pizza.
Neapolitan pizza was first introduced in Naples and is the most precise definition of pizza because the Association Verace Pizza Napoletana makes it. The dough is made using only 0 or 00 Tipo (a kind of flour milled finely that is thought to be perfect as pizza dough), as well as yeast, water, and salt. Neapolitan pizza Neapolitan pizza will be an example of Margherita but is topped with specific ingredients: buffalo mozzarella (see the next item on our list), San Marzano tomatoes, and basil. It can only be cooked in an oven with wood burning for 90 seconds. It is a “roundish” pizza (per the rules! ), And yes, the people who care about authentic Neapolitan pizza are also concerned about cornicione. The cornice.
Fresh, un-aged Italian cheese is traditionally made using milk from water buffalos from Italy in Italy and Bulgaria. Its flavor is mild, and the texture is soft. Water buffalo mozzarella is the cheese that authentic Neapolitan pizzas are made of. Yes, it’s mozzarella made from cow’s milk from a particular breed that is part of the Italian water buffalo. However, mozzarella you buy at the store mozzarella you buy at the supermarket is likely (unless stated otherwise) fresh and unaged dairy cheese made from cow’s milk.
pizza al taglio
One of the most common slices found in pizza restaurants in Rome is The name of pizza al Taglio, derived from how they serve it: “al Taglio” is “by the cut.” The pizza is thicker in its crust and has a lower bottom than the ones on the typical Neapolitan pizza. Additionally, it is rectangular rather than ovular. The toppings are diverse, and there’s a good likelihood that there’s a variety of toppings to suit your preferences if you find yourself in a shop with plenty of options. If you’ve found the ideal pie, purchase it by the square piece, like New York-style pizza (see below for more details).).
pizza alla pala
This is a different kind of Italian pizza with a simple name. Alla Pala is Italian, meaning “on the paddle,” this Ovular pizza will be served on the paddle. It’s different from the other Italian varieties because it’s cooked in an electric oven, which heats up to less than 600 degrees F, versus the scorching heat of a wood-fired oven. The crust is heavily layered with the ingredients after spending some time baking, in contrast to the crisply cooked toppings you’ll likely discover on pizza al Taglio. The most reliable way to tell if the authenticity of the real deal is to look to see the paddle.
pizza al padellino
What’s commonly referred to as pizza in the padellino style and is popular in Italy is what we in the US call Pan pizza ( padellino is a Spanish word meaning “pan”). This style is typical of Torino, Italy, where it’s cooked in a round pan, providing a substantial crust that can be filled with various toppings.
“Grandma’s pie” is a bit like an ode to a Sicilian pizza, with a familiar and nostalgic name. The pan-baked, rectangular pizza’s primary characteristic is a thin crust that only needs a little space to bake. It’s also usually created with no pizza oven (neither wood-fired nor an electric oven), and the sauce is often served over the cheese rather than with cheese.